椰汁砵仔糕 Little Pudding Cake

17Feb

Coconut Little Pudding Cake or Put Chai Ko is a snack originating from Hong Kong. It’s a palm sized pudding cake served in a porcelain bowl/aluminum cup or with two bamboo sticks. I made two different variations of Put Chai Ko, one with brown sugar with azuki beans, and the other one with white sugar and azuki beans.

Ingredients:

8 tablespoons of Rice Flour 粘米粉

1.5 tablespoons of Tapioca Starch 太白粉

1.5 tablespoons of Water Chestnut Flour 馬蹄粉

2 tablespoons of Sugars (brown sugar or white sugar)

1 can of coconut milk

1/4 cup of water

1 cup of Red Beans

Directions:

Cook red beans wtih 2 cups of water for 30 min. Turn off the stove. Cover for 30 min. Then repeat process for two times or until the beans are soft.

In a saucepan, stir in coconut milk and sugar, until melted. Turn off the stove and let it cool down for 15 min.

Stir in Rice Flour, Tapioca Starch and Water Chestnut Flour to the sugar mixture.

Apply oil to the muffin pan. Pour in the flour mixture.

Place muffin pan in steamer. Steam for 2 min. Add Azuki beans on top. Steam for another 8 mins or until the puddings are set. Remove from steamer and let puddings cool down.